Dinner Ideas
Chilli Paneer (Dry, Pan-Made)
Restaurant-style chilli paneer without the deep fryer: charred paneer, peppers, and a glossy soy-chilli toss at 30 g of protein.
535
kcal
30g
protein
18g
carbs
40g
fat
Per serving · makes 1 · 20 minutes
Ingredients
- •150 g full-fat paneer, cubed
- •1 tsp cornflour (light dusting, not a batter)
- •1 small capsicum and 1 small onion, cut in squares
- •2 cloves garlic and 1 green chilli, chopped
- •1 tbsp soy sauce, 1 tsp chilli sauce, 1 tsp vinegar
- •2 tsp oil, salt to taste, spring onion to finish
Method
- 1.Toss the paneer cubes in cornflour with a pinch of salt. Pan-sear in 1 tsp oil until golden on two sides, then set aside.
- 2.In the same pan, high heat: garlic and chilli for 30 seconds, then onion and capsicum for 2 to 3 minutes, still crunchy.
- 3.Add soy, chilli sauce, and vinegar with a splash of water. Let it bubble 30 seconds.
- 4.Return the paneer, toss to coat, and finish with spring onion.
Coach’s note
The order matters: sear the paneer first and add it back last, or it goes rubbery sitting in the sauce.
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